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Baking Mix, Gluten-Free II (P, TNT)
Source: adapted from "Gluten-Free Quick and Easy," by Carol Fenster
Yield: 4 cups

1-1/2 cups sorghum flour or brown rice flour
1-1/2 cups potato starch
1 cup tapioca flour

Mix ingredients in Ziploc storage bag, and store in refrigerator.

Poster's Notes:
I wanted to post my very slight modifications to Carol's Flour Blend. It's not so different from my own mixes.

This is a basic multi-purpose gluten-free flour blend, though it can't be used cup-for-cup in most baking recipes without adding guar gum or xanthan gum. Carol Fenster uses it as the base for many of her recipes.

Carol recommends cornstarch as a substitute for potato starch, but I personally try to avoid using refined corn products as much as possible. She recommends sorghum flour, which I love, but brown rice flour would work just fine, in my experience. So far I have had luck using this mix as a base for a yeast pizza dough, and for a cake.

Posted by Isaiah Benjamin

Nutritional Info Per Serving: N/A